Acai hydrating cream

Acai hydrating cream banner

Acai hydrating cream

This beautifully silky cream contains antioxidant rich acai oil, silky smooth cococaprylate for that satin skin feel and hydrating hyaluronic acid to deliver a moisture boost to your skin.

Made in larger quantities this makes an excellent body lotion as well, leaving skin feeling soft and hydrated and silky to the touch.

About the ingredients

Açaí berry oil
- is incredibly rich in omega 3, 6 and omega 9 essential fatty acids, antioxidants and also contains vitamins E, B1, B2 and B6. It is said to help restore skin elasticity, brighten skin, even out hyper-pigmentation, skin blemishes, and aid in the regeneration of skin cells.

Cococaprylate - is a natural emollient and silicone alternative. It helps moisturise and is responsible for the silky touch skin feeling. Also said to help reduce fine lines and wrinkles.

Hyaluronic acid solution 1% - is a clear, viscous liquid which can be used in the water phase of recipes for products such as serums, creams, lotions and face masks for added hydration and slip. Hyaluronic acid (HA) is a molecule that can attract up to 1000 times its weight in water. It occurs naturally in the body and generally decreases with age, which is why most skin types – even oily and acne-prone skins – respond so well when it's introduced artificially. In the skin it exists in the epidermis and keeps the skin hydrated and supple due to its high water retention ability. 

Makes 200g - use our Batch Size Calculator and the percentages provided here to easily adjust the volume of your batch.

Water Phase
139.40g | 69.70g% water
10g | 5% glycerin, certified organic

Oil Phase
4g | 2% stearic acid
10g | 5% emusifier O
16g | 8% acai berry oil
8g | 4% cococaprylate

Last Phase
10g | 5% hyaluronic acid 1% solution
2g | 1% Geogard 221
0.40g | 0.20% rosemary antioxidant
0.20g | 0.10% clary sage essential oil (or another essential oil of your choice.)



  • In separate pots heat both Water Phase and Oil Phase to 65°C. (Make sure the emulsifier in the Oil Phase is completely melted, Oil Phase may heat faster and need to be taken off the heat to cool to 65°C while Water Phase catches up.)
  • When both are at 65°C pour Oil Phase into Water Phase and blend with stick blender until thick.
  • Let cool to 40°C then add Last Phase and blend again.
  • Tare an empty jug or pot on scales and put your finished cream into it. It will have lost water weigh, add more water to bring it up to final weigh. In this case 200g. Then blend again.
  • Spoon into jar/jars.

Tip: Pre-measure your Last Phase ingredients into a beaker or dish so that it's ready to go.

Follow us on Instagram or Facebook for more recipes, news and specials!